Fenugreek is native to South Asia and Southeastern Europe but is now widely cultivated elsewhere, including North and East Africa, China, Greece and Ukraine. Fenugreek is a lesser known spice from the pea family and has many culinary uses.
The flavor of fenugreek is sweet yet bitter with a hint of maple. Fenugreek is commonly used in Indian curries and breads from South Asia and Ethiopia. Fenugreek can be used in pickling to enhance the flavor of meats and vegetables. Use caution until you become familiar with fenugreek as too much can make a dish bitter. Dry roasting these seeds will bring out an aromatic, sweet flavor.
This seed is sweet yet bitter with a hint of maple and pairs well with cardamom, cloves, cumin, fennel, and turmeric.
Add to curries, breads, and chutneys. Season vegetables and pot roasts. Dry roast seeds to bring out an aromatic, sweet flavor.
For 5 T of mix: Blend 1 T charnushka seeds, fenugreek seeds, fennel seeds, cumin seeds, and mustards seeds